Sweet Pumpkin Apple Pie Recipe

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Sweet Pumpkin Apple Pie

Lynnda Cloutier

By
@eatygourmet

This recipe is awesome


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Ingredients

pecan crunch topping:
1/4 cup sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp. ground cinnamon
1/8 tsp. salt
2/3 cup pecans, chopped
7 tbsp. unsalted butter, cut into pieces
pumpkin filling:
1/3 cup sugar
1/2 cup brown sugar
4 tbsp. flour
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. salt
15 oz. solid pack pumpkin
2 eggs
8 oz. sour cream

APPLE LAYER:

2 tbsp. brown sugar
1/8 tsp. ground cinnamon
1 tsp. flour
2 medium granny smith apples, peeled, cored and sliced 1/8 inch thick
1 tbsp. butter
2 tbsp. sugar

Directions Step-By-Step

1
Put a baking sheet on the bottom shelf of the oven. Put the oven rack for the pie on the second level up from the bottom. Preheat oven to 425.
2
To make pecan crunch topping, in a small bowl, mix the sugars, flour, cinnamon, salt and pecans. Add butter and using two knives or a pastry blender, cut in the butter til mixture is crumbly. Set aside.
3
To make the pumpkin filling, in a small bowl stir together sugars, flour, spices and salt. In a large bowl, mix pumpkin, eggs and sour cream til smooth. Stir in dry ingredient.
4
to make apple layer, in large bowl, mix brown sugar, cinnamon, flour. Toss with apples or coat evenly. In a 10 inch iron skillet, over medium heat, melt butter. Sprinkle sugar over butter and cook 3 to 4 minutes til just starting to brown. Top with apples and remove from heat.
5
Pour pumpkin filling over apples and scatter crunch topping over the top. Leave about a 1/4 inch border of pumpkin around the edges uncovered. Bake 10 minutes, then lower oven temperature to 350. Bake about 40 to 45 minutes, til a knife inserted near the center comes out clean. Remove to a wire rack and cool at least 30 minutes. Serve warm with vanilla ice cream.
Serves 6 to 8

About this Recipe

Course/Dish: Pies